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In a small saucepan, combine the brown sugar,
butter and corn syrup. Cook and stir over medium
heat until sugar is dissolved; pour into a greased
13-in. x 9-in. baking dish.
Arrange peaches in dish. Place half of the bread
cubes over peaches. Layer with cream cheese and
remaining bread. Place the eggs, cream and vanilla
in a blender; cover and process until smooth. Pour
over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before
baking. Bake, uncovered, at 350° for 50-60 minutes
or until a knife inserted near the center comes
out clean. Yield- 12 servings.
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